OK, so I had all this leftover nappa from making gyoza. I had to find a way to use it or risk it spoiling and being a waste. If it were a little later in the year, I'd just make kimchi nabe or something like that, but instead, I ran over to the nearest cookbook and consulted it.
This is what I came up with.
It was the first time I ever made this, and so I had no idea what to expect in terms of flavor. After having eaten it, I can say with confidence that if I was still a child and my mother made it, I wouldn't like it. It must be the flavor of canned fish. However, being an adult who made this himself, I have to say that it was OK. Nothing to write home about, but adequate.
This is what I came up with.
It was the first time I ever made this, and so I had no idea what to expect in terms of flavor. After having eaten it, I can say with confidence that if I was still a child and my mother made it, I wouldn't like it. It must be the flavor of canned fish. However, being an adult who made this himself, I have to say that it was OK. Nothing to write home about, but adequate.
